Clotted Cream

It was this recent venture into scone making that lead me to learn of something called, "Clotted cream."  If you're from the US, that doesn't likely sound very appealing, but stick with me here.  The Brits I know have RAVED about this clotted cream stuff.  Alas, its not something that is really available in the states, so if I want to try it, you'll likely have to make it.

There is good and bad news here.  The good news is that its quite easy to make clotted cream.  However, the downside is that it takes all day.  Literally.  12 hours.  So, if you've got a day at home and you're interested in trying it, read on!

Quick note: I recommend starting this in the morning, the day before you want your clotted cream.  It will take all day, and then it will need to spend overnight in the fridge.

I ended up finding this recipe online: http://www.cupcakeproject.com/2009/09/clotted-cream-recipe-making-clotted.html  From this, I started in on my clotted cream quest.  

Things to have around the kitchen:
-An oven or toaster oven
-Oven proof baking dish (I used a 1 qt size pyrex bowl)

Ingredients:
-1 pint heavy cream or whipping cream (pasteurized, not ultra-pasteurized)

I supposed this would be best if you could get fresh heavy cream, however, here in the states most of what you'll find on the store shelves will be ultra pasteurized.  This is NOT what you want.  If you look hard enough, you should be able to find one that is just "pasteurized."  What's the difference?  Well, if your cream is pasteurized, it's been heated to a temp of 166 degF (75C) for 15 seconds.  If it's been ultra-pasteurized, its been heated to a temp of 280 degF (138C) for 2 seconds. (Taken from IDFA.org)

The online recipe made use of an oven for 12 hrs to cook the cream.  Since its summertime here, I didn't want the oven and the air conditioning fighting for that long.  I chose to make use of my toaster oven.  

Pour the cream into the bowl and cover.  If you don't have the lid that came with the bowl because you dropped it a couple of years ago and it shattered, fear not!  Some foil will do the trick as well.  

Since I didn't know the accuracy of the temperature setting on my toaster oven, I took the thermometer out of my real oven, and stuck it in the toaster oven next to my bowl.  I set the temp for 200 deg F, and took note of what time it was.  (My timer knob also has a setting that says, "stay on."  I used that setting)  

I kept checking on things every couple of hours.   Eventually, there will be a separate pasty layer forming on top.   

After the 12 hours, remove the bowl from your heating device of choice, and let cook to room temp.  Once its cooled, you'll need to strain out the excess liquid in the bowl.  There are several ways to do this, I used a colander with some cheese cloth.  Once you're left with the thick stuff, stick it in the fridge for at least 8 hours (overnight).  I used a small tupperware container. 

If you're in the states, what you will find when you get up in the morning will be something unlike anything you've had prior.  Its like butter, but its not butter.  Its almost as if some whipped butter was combined with whipped cream.   But, you can use it like butter.  Put it on toast, scones, biscuits, pancakes, french toast, etc.  

In the fridge I hear it will keep up to 5 days.  (this is why I chose to make the smallest batch I could.) 

Enjoy, mate!